Foods A-Z - W is for Wasabi

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Wasabi or Japanese horseradish is made from the ground rootstalks of the plant which is similar in taste to that of horseradish or hot mustard. It is used as a condiment for sushi and other foods. The plant grows along stream beds in mountain river valleys in Japan. The oldest record of wasabi dates back to the 8th century A.D. Wasabi is generally sold as either a rootstalk or stem. It must be finely grated before it is processed and used as a dry powder or as a paste in tubes. Wasabi is quite expensive because of its restrictive growing conditions -- it is intolerant of direct sunlight, requires an air temperature of 46-70 degrees Fahrenheit (8-20 degrees Celsius) and prefers high humidity in the summer time. A common substitute is a mixture of horseradish, mustard, starch and green food coloring or spinach powder. True wasabi is generally only found at specialty stores and high-end restaurants. Photo Credit: Free Images (wasabi prawns with fish roe)